Thai Curry Recipes

This recipe started from one I found in a free grocery store recipe flyer for BBQ mussels and clams - but it made FAR too much to just use it for one 'clambake' ....so I added bunches of veggies and made a big pot of soup that will do me for the week - even after scooped 4 cups to use for my mussels.

This is a dish using Thai Green Curry to liven up ordinary food. It can easily be added to or made less spicy.

I was in the mood for Thai flavor, so I kind of threw it together from whatever was available, adjusting as I went. So this was kind of an experiment, I never made thai before. My wife and kids loved it over some white rice. I don't think I'll be eating much of it though, it is pretty high in calories and fat.

I have been trying to find a *good* recipe for the crockpot for Thai chicken for about a year, and this one finally does it for me! It is a little thinner than Panang, but the flavor is the same. I serve this over jasmine rice.

next time add onion & tofu

This is my take on a Thai green chicken curry. I make no claims as to its authenticity, however it is extremely tasty (even if I do say so myself!)

Pumpkin Fest!

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors. Total time: 19 minutes

A spicy and delicious chicken and curry recipe; serve with rice.

Low calorie, high flavor. I like to use a mix of beans but you could certainly use a can of one kind for ease. I often substitute skim or lowfat milk for the coconut milk to skim more calories. I'm a little heavy handed with the lentils, so more water may be necessary.

Original recipe: http://www.theppk.com/2010/12/red-lentil-t
hai-chili/

Paneng curry is a spicy, sweet red curry made with thick coconut milk. It is one of the more popular Thai dishes due to it's sweet, mild taste. Although it's normally made with chicken, it can also be made with lamb, shrimp, beef or pork. It usually has a thick soup-like consistency. The dish is served with a separate bowl of white (jasmin or pandan) rice.

Note:
This recipe uses ready to use thai red chili (curry) paste. If you want the real full flavour, make your own paste. You can find a recipe here: http://www.bigoven.com/recipe/3679/penaeng
-kai-penang-curry-with-chicken

Flavorful curry coconut chicken dish - equal to anything you can get in a restaurant - Rice is included in the calorie count

Inventing this recipe cured me of a grumpy mood! It's a quick, filling, light-and-fresh and crunchy-yet-creamy snack or appetiser that is rich in nutrients, protein and flavour.

This soup is a nutritarian recipe I put together that is using all plant based ingredients. It is chalk full of nutrients and vitamins. It also is a good source of protein and low on fat.

This can be served over rice.

Great flavor and some nice heat to warm up from the inside out!

Here's a simple way to make Thai Panang Curry if you have the paste for it. I'm using the Kanokwan brand

Easy curry style dish

Tofu, sweet bell peppers and zucchini cooked in a refreshing and spicy Thai green coconut curry sauce, and served with white jasmine rice.

Yum

Revised on August 31, 2016